Tex-Mex Lasagna
Prep Time
20mins
Time to Table
35mins
Servings
8 (1-1/2 cups per serving)
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 2 cups salsa, divided
- 7 ounce can whole kernel corn, drained
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 8 8-inch flour tortillas
- 16 ounce can refried beans
- 1 1/2 cups Colby Jack cheese
- 1 1/2 cups Daisy Sour Cream, divided
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 2 cups salsa, divided
- 7 ounce can whole kernel corn, drained
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 8 8-inch flour tortillas
- 16 ounce can refried beans
- 1 1/2 cups Colby Jack cheese
- 1 1/2 cups Daisy Sour Cream, divided
Directions
- Heat the oven to 400 degrees.
- Cook the ground beef and onion in a 10-inch skillet over medium-high heat until the meat is well browned and the onion is tender (about 6 minutes). Drain the fat from the beef.
- Stir in 1 cup salsa, corn, oregano, salt and cumin. Cook the beef mixture until heated through.
- Lightly spray a 15x19-inch jelly roll pan with nonstick cooking spray and place a tortilla on the pan. Top the tortilla with 3/4 cup meat mixture and sprinkle with 1/4 cup cheese. Cover with another tortilla.
- Spread with about 1 cup refried beans and 1/4 cup sour cream. Repeat the layers with the meat and cheese and top with a tortilla. Spread 1/2 cup salsa over top and sprinkle with 1/4 cup cheese. Assemble the second stack in the same manner.
- Cover the pan with aluminum foil. Bake for 20 to 25 minutes or until heated through and the cheese is melted.
- Cut the stacks into wedges to serve and top with dollops of sour cream.
- Calories:457
- Cholesterol:84
- Dietary Fiber:3
- Protein:24
- Sodium:1508
- Total Carbohydrate:39
- Total Fat:21
